It takes just a little extra effort to turn ordinary baked potatoes into extraordinary baked potatoes!

"These were delicious! I cut the recipe in half to serve 2 and I took the word of another reviewer who thought it needed a little heat and added 1 tablespoon of prepared horseradish to the mix. Well worth the effort!"

Preparation

Position rack in center of oven, heat oven to 375 degrees F. Using a fork, pierce potatoes in several spots. Rub potatoes with oil to lightly coat. Bake until fork tender, about 45 minutes. Transfer to a wire rack to cool slightly.

Cut off the top quarter of the potatoes. Working over a medium bowl, use a spoon to scoop out potato flesh, leaving 1/3-inch thick shell. Mash potato pulp until smooth. Add cheese, milk, cream, butter, chives and cayenne. Season with salt and pepper. Mound mashed potato mixture in potato shells. Place on baking sheet and bake another 15-20 minutes, or until cheese is melted and potatoes are puffed and lightly browned.

Notes

The potatoes can be baked and stuffed one day ahead and chilled. To finish, remove from refrigerator and let come to room temperature, about an hour, then warm in a 350 degree oven for 20-30 minutes, or until lightly browned.

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Reviews

These were delicious! I cut the recipe in half to serve 2 and I took the word of another reviewer who thought it needed a little heat and added 1 tablespoon of prepared horseradish to the mix. Well worth the effort!

Made this along side the filets with Shiraz sauce as a side dish. They turned out rich and creamy and were enjoyed by my guests. Personally, I think the recipe could use a bit more heat...next time I'll try it!